Ingredients:
3 chicken breasts and 3 chicken thighs
60g butter
2 onions, chopped
2 tbsp fresh parsley, finely chopped
pinch of ground mace
pinch of freshly-grated nutmeg
150ml whole milk
350g puff pastry
1 egg, beaten
150ml double cream
salt and freshly-ground black pepper, to taste
Method:
Skin the chicken breasts and thighs, then bone the thighs. Cut the chicken meats into 3cm pieces then set aside.
Melt the butter in a frying pan, add the chicken pieces and fry until golden brown. Remove the chicken pieces with a lotted spoon and transfer to a pie dish. Add the chopped onion to the butter remaining in the pan and fry for about 5 minutes, or until soft but not coloured.
Scatter over the parsley, mace and nutmeg then stir in the milk and gently bring to a boil. Stir to deglaze the pan then pour the mixture over the chicken pieces. Season well then roll out the puff pastry and use to cover the pie. Trim off any excess then cut a cross in the centre. Peel back the points to form a steam hole then use the scraps of pastry to form a rose and set this in the steam hole.
Brush over the pie with beaten egg (reserve any remaining egg) to glaze then transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the pastry is golden brown. Remove the pie from the oven and reduce the oven temperature to 170°C.
Beat together the cream and any beaten egg. Take the rose from the steam hole, insert a funnel and pour in the cream and egg mixture. Gently tilt the pie in all directions to distribute the cream mixture then replace the rose in the steam hole and return the pie to the oven. Cook for a further 20 minutes.
Serve hot, accompanied by boiled potatoes and green vegetables. It can also be served cold with salad.
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